Pumpkin Pancakes

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Ok, it’s Friday morning so you have till the end of the day to make sure you’re stocked with ingredients for these pancakes because, trust me, you’re going to wake up Saturday morning and want pumpkin pancakes. If you’re anything like me, you’re set already because you’re so excited about pumpkins this fall that you have several cans of pumpkin just waiting to be used in your pantry and the rest of the ingredients are pretty standard.

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These pancakes great are a delicious homage to fall and the recipe is a breeze to stumble through when you’re still a little bleary eyed. And if you’re a fan of thick, fluffy pancakes, these are sure to do it for you. The batter is super thick, so don’t be alarmed. It’s actually pretty nice because it makes it so easy to pour the batter and keep your pancakes from bumping into each other on the griddle.

And remember that apple butter I shared with you yesterday? That was no accident. Oh yeah, it is SO good on these pancakes. Sure, maple syrup would also be pretty fantastic, but the apple butter brings two fall favorites to a very happy place.

pumpkin pancakes #

Adapted from Ruth on Allrecipes.com

Makes 14 pancakes

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 can pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

In a medium bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. In a large bowl, mix together the milk, pumpkin, egg, oil and vinegar. Mix the dry ingredients into the wet, stirring just enough to combine. The mixture is extremely thick – don’t worry, you’ll have nice, fluffy pancakes. If you like flatter pancakes, add a little more milk.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Because the mixture is so thick, you might want to sort of flatten it a little to help it form the proper pancake shape and size. Brown on both sides and serve hot, being careful not to overcook either side (the super thick batter means that you don’t get some of the same telltale bubbles that signal that it’s ready to flip, but it will have a solid look to it and the griddle side will be a lightly browned orange color).